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Method

Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.

Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

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Comments, questions and tips

Comments

I was a bit worried half way through that it might be a bit bland as there wasn't any herbs or spices in the recipe. I cooked this for a friend for dinner and it was really nice, would definitely cook again and looking forward to eating the leftovers!

I made this the other night, really tasty, full of flavour and low fat too!! I used a courgette instead of aubergine, and added some mushrooms I had left over from a recipe the previous night, my parents loved it! I will definitely be making it again!

Easy recipe, Used dried lasagne sheets which I pre cooked, added roasted red chilli added oregano and scattered 1 tsp capers between each layer.
This is the 2nd I have prepared this dish and it will not be the last.

Hi - my niece, who recently became vegetarian, made us a very similar recipe when she was here, which may interest some of you as it's even lower in fat-content, using low-fat fresh cheese (Speisequark) instead of creme fraiche... We love it!

I made this just wk the veg and it was great but this wk I added quorn mince (which I cooked with garlic, onion and some veg stock) and it was absolutely delicious. My husband said it's the best thing I have made yet (just learning to cook). I am veggie and it was certainly better than some lasagnes I have had in italians

Made this and added baby corn, 2 red peppers, courgette, handful cherry toms, handful of chopped chorizo some herbs and used garlic and herb philli on the top- thought it wouldn't be filling or tasty!! Mmmm as super yummy, i whizzed veggies around pan first to shorten the cooking time, loved by all. will cook again.

Have just finished making and eating this, Delicious!I added loads more veg including brocolli and courgette as it could easily be demolished between two!I added the clove of garlic to the passata along with some oregano and chilli flakes. I added approx 200ml more passata as I was afraid there was not enough but it is quite watery as a result. Still a gorgeous easy midweek meal.

I changed the recipe as it didn't feel like enough veg. And even adding extra pepper didn't seem to do the trick.
I made adjustments to the passata: mashed up onions, garlick, coriander and mustard seeds in processor to make a thick paste and mixed in with passata. Added some scrambled tofu and added it all in to the vegetables.
Didn't have creme fresh for the topping so just used some tomato chutney mixed with cheese.
I would definitely say that you need to use A LOT more vegetables in this recipe. I struggle to imagine how it would feed two people.

Great dish, lovely favour, very heathy! I add a layer of Spinach at that bottom and double up on other veg, whatever is availalbe from the garden. ALWAYS good. In addition, use TOTAL instead of creme fraich, as no fat, but has all the taste.

Had this last night for dinner, didn't think the other half would be too interested, but he seemed to enjoy it, so tasty and full of flavour, a lovely healthy, filling dish, will be on my list of regular meals.

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